Allyson Gofton
 
 
 

Derby tart

Serves: 6

Ingredients

Pastry

1½ cups flour

½ teaspoon salt

125 grams butter

¼ cup sugar

1 egg

2 tablespoons milk

¾ cup apricot jam

Filling

50 grams butter

1 cup desiccated coconut

1 cup currants

¼ cup sugar

1 egg, beaten

1 teaspoon vanilla

2 tablespoon flour


Method

Pastry

1.  Sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and make a well in the centre.

2.  Beat the egg and milk together and pour into the well. Mix quickly with a knife to form a dough, adding more milk if necessary.

3.  Turn out, bring together and knead lightly. Roll out to line the base and sides of a 23cm flan tin or pie dish. Spread the pastry with apricot jam.

4.  Top with the filling. Use any remaining pastry scraps to decorate the top.

5.  Bake at 190ºC for 30-45 minutes until golden. Serve in wedges with cream.

Filling

1.  Melt the butter and mix with the coconut, currants, sugar, egg, vanilla essence and flour.


Cooks Tips

- Use two sheets of pre-rolled butter crust pastry in place of making your own pastry, joined by rolling the overlap. Use the leftovers to decorate the top. If you are keen on making your own pastry but want to make it quicker, use your food processor. Pulse the liquid until mixture forms small balls of dough. Over processed dough becomes very tough. There are no comments for this recipe. You can leave a comment below.
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Derby is a tiny tin-mining village in the north-east of Tasmania, where my mother's family lived. In her day, it was horse and cart transport, and a vist to the nearest town of around 2000 people was a once-a-month treat. This recipe takes its name from that village.